1
Pre heat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish.
2
Add the whole peeled onion, salt, cracked black pepper, water and bay leaves. Bring to the boil then cover and place into the oven for 4 hours.
3
After 4 hours, remove from oven and place onto the stove burner in order to cook off most of the remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.
4
Check seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.